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Silpain® Page 20
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Silform® The Only Perforated Mould
Demarle has developped a combination of glass fabric and
foodgrade silicones: the Silform®.
This flexible mould, which was a real revolution for Food
professionals can be easily recognized by its knitted and perforated
fabric structure. Thanks to its unique combination, Silform ® is not
only a strong and longlasting material, but it also offers
exceptional non-stick properties.
Depending on the product, it can be used more than 1500 times before
the first signs of sticking appear. Silform® can be used to bake or freeze
most breads (round breads, small rounds, hot-dogs rolls, soft rolls, submarines, hamburger buns,
sandwiches, rolls...), tartlets or choux pastry products. Silform® can be used at temperatures varying
from -40°C to +280°C.
Silform® conforms to French, European and US regulations on silicone products in contact with
food. Silform® has also obtained the N.S.F.® certification (National Sanitation Foundation) in February
1997 which guarantees it conforms to construction and performance standards amongst the most
demanding in the world. It guarantees to the user of the products complete security as far as hygiene
and non toxicity are concerned. Moreover, Demarle can claim to conform to the FDA (Food and Drug
Administration - USA) Norm. All the products have been approved by accredited testing Laboratories.
Demarle has developped a range of more than 100 shapes available in trays of various sizes to fit all
Food professionals requirements: 800 x 600 mm, 800 x 400 mm, 600 x 400 mm, 400 x 300 mm sizes.
Other dimensions adapted to the French, German, English and American bakery ovens are available for
a few shapes too. It is possible to make personalized shapes as long as we receive a firm order of 300
mats for this shape.
NSF® certification
CERTIFYING BODY: NSF International
(National Safety Foundation, a worldwide acknowledged American organization) - 148 Avenue Grandchamp 1150 BRUXELLES
(Belgium)
REFERENCE STANDARD : NSF/ANSI Standard 2
CERTIFIED ASPECT : NSF/ANSI Standard 2 establishes minimum food protection and sanitation requirements for the
materials, design, fabrication, construction, and performance of food handling and processing equipment.
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Uses and recommendations
Filling
Place your Silform® on the perforated baking sheet or grid before filling it to facilitate transport to the
oven or the freezer. If some of the indents in the tray are empty, you are advised to fill them with a piece
of dough. If not, the indents could lose their non-stick properties.
Baking
The Silform® can be used in any ventilated or deck oven. Temperatures and baking times need to be
adjusted depending on the oven used. We recommend reducing the temperature by 10°C and baking a
bit longer than in metallic moulds. Silform® should be used on a perforated aluminum sheet or on a grid
to maximize the circulation of air and to optimize the heat transfer.
Unmoulding
Thanks to its non-stick properties, it is very easy to unmould your products baked in Silform®.
Cleaning
To clean, simply soak the mould in hot soapy water using a non abrasive sponge and a non aggressive
detergent (neutral pH = 7). Caution: a very aggressive detergent (too acidic or too basic) will damage
the mould very quickly.
You are advised to wash Silform® very regularly since, over time, accumulation of grease is
detrimental to the durability of the material. After washing, place the Silform® tray in the oven
at 150°C for two minutes, to sterilize it and make it perfectly hygienic.
Storage
Silform® trays should preferably be stored upside down in piles of 6 at the most.
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Thanks to its perforations, the heat transfer is better
through the Silform® mat.. So that you get perfectly
baked and well-developed Brioches, special Bread and
Choux Pastry.
rioches
For your B
215 / 200 40 380
l Bread
Savarin Mould 165 40 485
and specia
Oval 230 x 170 50 482
Rectangular Cake 185 x 90 60 476
240 x 85 70 349
Fluted Cake 233 x 110 50 487
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Round Silform® shapes for Bread
ø 38 mm Depth 10 mm
Volume 14 ml
ø 59 mm Depth 13 mm
Volume 30 ml
20 indents 400 x 300 mm
Ref. 2115
40 indents 600 x 400 mm
Ref. 115
Raw dough Baked dough
weight (g) weight (g)
Tradition bread
30 25
ø 67 mm Depth 15 mm
Volume 48 ml
28 indents 600 x 400 mm
Ref. 0002
Raw dough Baked dough
weight (g) weight (g)
70 62
ø 75 mm Depth 17 mm
Country style bread
Volume 65 ml
24 indents 600 x 400 mm
Ref. 2114
ø 79 mm Depth 15 mm
Volume 65 ml
12 indents 400 x 300 mm
Ref. 2006
24 indents 600 x 400 mm
Ref. 3006
48 indents 800 x 600 mm
Ref. 1006
Fig bread
ø 102 mm Depth 20 mm
Volume 140 ml
15 indents 600 x 400 mm
Ref. 0112
Raw dough Baked dough
weight (g) weight (g)
130 124
ø 104 mm Depth 20 mm
Hamburgers buns
Volume 160 ml
6 indents 400 x 300 mm
Ref. 2217
12 indents 600 x 400 mm
Ref. 1217
18 indents 800 x 400 mm
Ref. 8217
24 indents 800 x 600 mm
Ref. 6217
Raw dough Baked dough
Coffee rolls
ø 105 mm Depth 15 mm
Volume 130 ml
18 indents 800 x 400 mm
Ref. 8065
ø 105 mm Depth 13 mm
Volume 110 ml
15 indents 600 x 400 mm
Ref. 0111
Focaccia
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Round Silform® shapes for Bread
ø 114 mm Depth 18 mm
Volume 175 ml
11 indents 600 x 400 mm
Ref. 1419
ø 125 mm Depth 16 mm
Volume 175 ml
11 indents 600 x 400 mm
Ref. 0107
ø 150 mm Depth 15 mm
Volume 250 ml Raw dough Baked dough
weight (g) weight (g)
6 indents 600 x 400 mm
Ref. 1548
160 150
ø 166 mm Depth 12 mm
Raw dough Baked dough
Volume 240 ml weight (g) weight (g)
6 indents 600 x 400 mm 165 155
Ref. 0118
ø 186 mm Depth 12 mm
Volume 300 ml
Short bread
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Square Silform® shapes for Bread
56 x 56 mm Depth 24 mm
Volume 60 ml
15 indents 400 x 300 mm
Ref. 2133
35 indents 600 x 400 mm
Walnut bread Ref. 1133
Raw dough Baked dough
weight (g) weight (g)
40 37
70 x 70 mm Depth 30 mm
Volume 110 ml
12 indents 400 x 300 mm
Ref. 2162
24 indents 600 x 400 mm
Ref. 1162
Pasta bread
New shape
128 x 85 mm Depth 30 mm
Volume 290 ml
10 indents 600 x 400 mm
Ref. 1188
120 118
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Rectangular Silform® shapes for Bread
89 x 46 mm Depth 25 mm
Volume 110 ml
12 indents 400 x 300 mm
Ref. 2394
25 indents 600 x 400 mm
Ref. 4394
Aromatic trilogy
Raw dough Baked dough
weight (g) weight (g)
3 x 20 52
120 x 40 mm Depth 25 mm
Volume 100 ml
12 indents 400 x 300 mm
Ref. 2145
24 indents 600 x 400 mm
Ref. 1145
Raw dough Baked dough Brioches
weight (g) weight (g)
3 x 20 56
240 x 70 mm Depth 35 mm
New shape
Volume 500 ml
8 indents 600 x 400 mm
Ref. 1165
Sandwich loaves
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Rectangular Silform® shapes for Bread
95 x 40 mm Depth 30 mm
Volume 80 ml
12 indents 400 x 300 mm
Ref. 2039
24 indents 600 x 400 mm
Ref. 1039
Raw dough Baked dough
weight (g) weight (g)
Small pizza loaves
35 29
122 x 42 mm Depth 32 mm
Volume 115 ml
12 indents 400 x 300 mm
Ref. 2320
24 indents 600 x 400 mm
Ref. 1320
Raw dough Baked dough
weight (g) weight (g)
50 44
260 x 85 mm Depth 30 mm
Volume 500 ml
7 indents 800 x 400 mm
Ref. 4063
250 228
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Oblong Silform® shapes for Bread
110 x 50 mm Depth 18 mm
Volume 70 ml
36 indents 800 x 400 mm
Ref. 4058
130 x 48 mm Depth 18 mm
Volume 80 ml
12 indents 400 x 300 mm
Ref. 4005
24 indents 600 x 400 mm
Ref. 2005
145 x 50 mm Depth 25 mm
Volume 150 ml
20 indents 800 x 400 mm
Ref. 4075
Milk loaves
155 x 41 mm Depth 25 mm
Volume 50 ml
18 indents 600 x 400 mm
Ref. 0004
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Oblong Silform® shapes for Bread
169 x 64 mm Depth 30 mm
Volume 230 ml
12 indents 600 x 400 mm
Ref. 1403
16 indents 800 x 400 mm
Sandwich loaves Ref. 4403
Raw dough Baked dough
weight (g) weight (g)
100 86
185 x 60 mm Depth 30 mm
Volume 250 ml
12 indents 800 x 400 mm
Ref. 4074
Raw dough Baked dough
Aromatic loaves
200 x 64 mm Depth 30 mm
Volume 280 ml
12 indents 800 x 400 mm
Ref. 4053
230 x 64 mm Depth 30 mm
Volume 300 ml
12 indents 800 x 400 mm
Ref. 4095
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Oblong Silform® shapes for Bread
222 x 50 mm Depth 10 mm
Volume 120 ml
5 indents 400 x 300 mm
Ref. 2143
10 indents 600 x 400 mm
Ref. 0143
Milk loaves
Raw dough Baked dough
weight (g) weight (g)
130 126
259 x 64 mm Depth 30 mm
Volume 400 ml
8 indents 600 x 400 mm
Ref. 0167
18 indents 800 x 600 mm
Ref. 5167
299 x 60 mm Depth 30 mm
Volume 445 ml
3 indents 400 x 300 mm
Mini-baguettes
Ref. 2911
6 indents 600 x 400 mm
Ref. 0911
Raw dough Baked dough
weight (g) weight (g)
180 155
314 x 60 mm Depth 30 mm
Volume 435 ml
3 indents 400 x 300 mm
Ref. 2687
6 indents 600 x 400 mm
Ref. 1687
Mini-baguettes
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By Pascal Tepper,
Sweet and savoury tips M.O.F 2000 in Bakery
A strawberry and
rhubarb version in oval
Flexipan® shapes Ref.
2267 and Silform® Ref.
1088.
Recipe
Spread almond
and pistachio cre
over yeast puff am
Tomato, anchovy and pepper pastry an . Ma
sausage shape and ke a
pizzas made in Silform® Ref. 1419. place in the freeze
Cut into slices and r.
Mini-pizzas or mini-quiches can be then place 4 slic
overlapped into es,
Silform® indents
made in Flexipan® Ref. 2435 and 2005. Bake in ven ref. SF
tilated oven at
Silform® Ref. 1600. 190 °C for 15 mi
nutes. Decorate
few raspberries. with a
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Silform® for Tartlets
Producing tartlet bases (part- or fully baked) has become much easier with the new range
of Silform® Tartlets. No need to prick or to line the dough, or even to garnish with dry
beans anymore. You can even use the mat on the reverse side!
Due to its silicone components, this mould is non-stick and therefore does not need greasing.
Moreover, the perforated texture of the Silform® allows a perfect and uniform heat diffusion for
an optimum quality of baking and a perfectly crusty pastry.
Productivity is today’s special…
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Silform® for Tartlets
Recipe of the Shortbread pastry
sweet pastry Cut your disc of sweet
120 g butter . 250 g flour . 100 g icing sugar . (or savoury) dough
50 g egg . 5 g de salt with a cutter.
Cut the butter in pieces. Flour and add butter. Before the
end of the flouring, mix with icing sugar, the egg and the
salt. Leave to cool in the fridge.
savoury pastry
125 g creamed butter . 15 g icing sugar . 2 g salt . Place your dough on
2 g curcuma . 50 g egg . 160 g flour the reverse side of the
Mix the butter with the icing sugar, the salt and the Silform® indent without
curcuma. Add the egg and the flour. Place in the freezer lining.
once the dough rolled out to 2 mm thick.
MA 152112 ø 35 mm 2435
MA 152115 ø 50 mm 1413
Tricks and tips
Two cutters for on
MA 152117 ø 60 mm 1600 e indent
An exoglass® cut
MA 152120 ø 75 mm 1066 ter Ref. MA 150214
been developped has
to cut your pastry
to fit perfectly the dough
MA 152124 ø 95 mm 1675 spoon shape.
The “spoon” Stainle
ss Steel cutter Ref
1127 allows you to . DEC
MA 152127 ø 120 mm 1674 produce bigger spo
shaped tartlets ups on
ide down on the Silf
ref 1127. orm®
MA 152128 ø 130 mm 112
MA 152208 85 x 50 mm 1982
Mini-eclairs
70 x 30 mm Depth 10 mm
Volume 15 ml
48 indents:
600 x 400 mm Ref. 1070
24 indents:
400 x 300 mm Ref. 2070
Oval shapes
90 x 60 mm Depth 15 mm
Volume 56 ml
25 indents:
600 x 400 mm Ref. 1088
12 indents:
400 x 300 mm Ref. 2088
“Paris-Brest”
Ø 80 mm Depth 15 mm
Volume 50 ml
24 indents:
600 x 400 mm Ref. 1087
12 indents:
400 x 300 mm Ref. 2087
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Eclairs for Pastry shops
125 x 25 mm Depth 5 mm
Volume 15 ml
18 indents:
600 x 400 mm Ref. 1090
(for right-handed)
18 indents:
600 x 400 mm Ref. 1100
(for left-handed)
18 indents:
600 x 400 mm Ref. 0004
28 indents:
cooked sugar and place them in
the Flexipan® half spheres
600 x 400 mm Ref. 0002 indents Ref. 1489, with caramel in the
bottom of the indent. When the caramel is com-
pletely cold, unmould very easily pushing gently
the bottom of the indent.
59 indents:
600 x 400 mm Ref. 1089
Tuiles can be made in the Silform® Baguettes Thin baguettes (ficelles) made in
Ref. SB 585L 385 07 the Silform® Baguettes Ref. SB 585L 385 07
Silpain® mat
The non-stick Silpain® mat has a perforated texture, covered with
food grade silicone. It is as effective for freezing as it is for
baking bread of all shapes and sizes which are not required to be
calibrated, as well as for the part-baking of tarts.
Part-baked tarts
The mat must be used flat and placed on a perforated tray for a
better circulation of the heat. To clean the mat, use a soft sponge under running water.
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Silform® Travées
These non-stick mats are Silform® moulds which have a flat base
especially designed for paninis, ciabattas, and in fact, all types of
bread with a flat rectangular shape.
These moulds are perfect for the creation of a large variety of
baked products where size consistency is important.
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Storage racks
“Pro” range
“Tradition” range
The Stainless Steel pastry racks (monobloc construction) are 1810 mm high. They are available in round tubes ø
25 mm or square ones 25 x 25 mm, with 16 levels (distance of 98 mm between the levels ) or 20 levels (distance
of 78 mm between the levels). They are equipped with rubber wheels with Chromed Steel fork. In option, the
square tube racks can be dismantable and two brakes could be added to the wheels.
Racks dimensions
(mm)
530 x 325
600 x 400
650 x 530
800 x 400
800 x 460
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Flexible Baguette trays
These flexible fluted trays of Glass fabric and silicone are especially effective for proving and baking
frozen dough. Their particular structure prevents the dough from sticking to the fibers during
defreezing and proving. The flutes naturally remain stable on the frames, without the need to be
stapled onto them. The trays are light to handle. The flutes of the trays will not lose their shape over
time, allowing you to always bake perfectly rounded baguettes. Should the flutes wear out, you can
just replace this element.
The size and numbers of flutes per sheet is variable according to your needs. The flutes can be across
the width of the frame or down the length.
Siltray®
The Siltray® is coated with several layers of red and black high
quality silicones. It provides better results and a longer life.
Fiberglass®
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Eurogliss® rounded corners trays
Eurogliss® baking trays benefit from
comprehensive and technical supports
specifically developed for industrial
purposes. As such, their Aluminum
sheets ensure an excellent heat
transfer, thus optimizing the baking
process. Adapted for semi-industrial
and manual processes, the recessed
and rounded edges are specially
designed for frequent handling
and quick and easy placement on
the racks.
Description
Trays dimensions Flutes
Stainless steel AISI304 tube frame.
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Stainless steel mesh Baguette trays
Stainless steel wire & mesh baking trays are
among the most versatile
solutions that can be used in
proofing, baking and deep-
freezing. Thermal rendering of
the stainless steel mesh along
with its aeration feature enables
fast and efficient baking.
Description
Trays dimensions Flutes Frame made of stainless steel wire AISI304.
Removable stainless steel mesh delivered with rods.
Bi-flon 60® silicone non-stick coating.
600 x 400 mm 4 or 5 (L600)
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Baking sheets
Aluminium baking sheets are available with 45° or 90°
edges, in 1,5 or 2 mm thickness, without coating or with
non-stick coating (silicone Bi-flon 60® or fluorpolymer
Optiflon®), non perforated or perforated (ø 3 mm or
ø 6 mm perforations). Demarle recommends using
perforated sheets with Flexipan® or Silpat® mats.
Find other available sizes on
@ www.demarle.com on a
minimum quantity.
COATING
Tray sizes
(mm)
Without Optiflon® (Teflon) Biflon® (Silicone)
530 x 325 Q0 AP530 325 02 Q0 AP530 325 00 QT AP530 325 00 QB AP530 325 02 QB AP530 325 00
600 x 400 Q0 AP600 400 01 Q0 AP600 400 00 QT AP600 400 00 QB AP600 400 01 QB AP600 400 00
800 x 600 Q0 AP800 600 03 Q0 AP800 600 00 QT AP800 600 00 QB AP800 600 00
PERFORATED ø 3 mm REFERENCES
530 x 325 Q0 AF530 325 01 Q0 AF530 325 00 QT AF530 325 00 QB AF530 325 01 QB AF530 325 00
600 x 400 QO AF600 400 01 QO AF600 400 00 QT AF600 400 00 QB AF600 400 01 QB AF600 400 00
800 x 400 Q0 AF800 400 02 Q0 AF800 400 00 QT AF800 400 00 QB AF800 400 02 QB AF800 400 00
800 x 600 Q0 AF800 600 03 Q0 AF800 600 00 QT AF800 600 00 QB AF800 600 00
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Baking sheets
COATING
Tray sizes
(mm)
Without Optiflon® (Teflon) Biflon® (Silicone)
530 x 325 Q0 AP530 325 04 Q0 AP530 325 01 QT AP530 325 01 QB AP530 325 01
600 x 400 QO AP600 400 04 QO AP600 400 02 QT AP600 400 01 QB AP600 400 04 QB AP600 400 02
PERFORATED ø 3 mm REFERENCES
530 x 325 Q0 AF530 325 04 Q0 AF530 325 03 QT AF530 325 03 QB AF530 325 03
600 x 400 QO AF600 400 06 QO AF600 400 04 QT AF600 400 04 QB AF600 400 06 QB AF600 400 04
Display trays
The display trays are available in Stainless Steel, 1 mm
thick or in anodised Aluminium, aluminium or gold
coloured, in 1,5 mm thickness.
Dimensions of the trays
They have no coating and are not suitable (mm)
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Do not hesitate to contact your
distributor for further information:
With a view to constant improvement, we reserve the right to modify our products without prior notice.
Demarle RC Lille B 950 080 465. Edition 02/11.
Ref. DOC 0200 GB 00